Turkey and black cherry roll Recipe

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serves:

4

Skill:

medium

Prep:

55 min

Cooking:

2 hr 35 min

Nutrition per portion

RDA
Calories 460 kCal 23%
Fat 3.7g 5%
  -  Saturates 1g 5%

Give your turkey a fruity twist by serving it with a sweet cherry and breadcrumb stuffing. Well worth the effort, this roast will give your turkey plenty of flavour

Ingredients

  • 1 turkey breast — we used a 640g/1½lb butter-basted turkey joint
  • 425g can cherries, drained
  • 75g (2½oz) breadcrumbs
  • Handful chopped flat parsley
  • ½ level tsp ground mixed spice
  • Salt and black pepper
  • 1 med egg
  • For the sauce:
  • 250ml (8fl oz) syrup from the can of cherries
  • 1-2 tbsp cherry wine or brandy, optional
  • ½ level tsp mixed spice
  • 1 tsp thickening granules
  • To serve:
  • 2 med-sized sweet potatoes, cut into wedges

Method

  • Set the oven to 190°C/375°F/Gas Mark 5. Put the turkey breast, skin-side down, on a piece of cling film, on a board. Make a few slashes across the flesh and gently pull it out, then cover with cling film. Bash it all over, using a rolling pin, to make the meat an oblong of fairly even thickness, about 30 x 23cm (12 x 9in). Snip out any tendons and trim to an even shape, using the trimmings to patch thinner parts of the turkey breast.

  • Set aside 12 cherries for the sauce. Mix the rest with the breadcrumbs, parsley, spice and seasoning, then bind with the egg.

  • Spread the stuffing over the fillet, leaving a border, and roll it up into a neat shape, and tie it at intervals with string, to make a roll. Fit the roll back snugly into the foil container (buttered) that the turkey breast came in, or in a 900g (2lb) buttered loaf tin, keeping it open at the top. Dot the top with a little butter. Roast for 1 hour 20 mins.

  • Meanwhile, blanch the sweet potato wedges, drain and toss in a little oil. Add to the turkey and roast for 1 hour, turning them halfway through cooking.

  • To make the sauce: When the turkey joint is cooked, pour the juices into a pan with the syrup from the can of cherries, the cherry wine or brandy (if using) and spice. Boil until reduced by about a third, then whisk in the granules to make a sauce, and add the cherries. Slice the turkey roll and serve with sauce, potato wedges and green vegetables.

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Top Tip

Turkey breast is available at Tesco and from Kelly Bronze.